Site Information

The Salty Dog's Blog

Onion Dip

Posted by Didi Davis on

Making your own onion dip is both satisfying and amazing. It is one of those dishes that is so much better when homemade. You may cook the onions ahead and keep chilled until ready to serve. The dip comes together very quickly once the onion step is done. Serve with chips or vegetables.

2 tablespoons unsalted butter
2 tablespoons olive oil
4 large onions, red, white, or a mix, cut into a medium dice
Sea Salt
2 tablespoons Balsamic vinegar
1 cup beef stock (broth)
2 cups sour cream
Freshly ground black pepper
2 tablespoons freshly snipped chives

Melt the butter and olive oil in a skillet over medium-high heat. Add the onions and about 1/2 teaspoon of sea salt. Toss the onions well in the mixture and cook until nicely browned and caramelized, about 30 minutes or more depending on the size of the onions. Stir the onions often as they cook. As the onions begin to brown, lower the heat to medium, then medium-low, so as not to burn the onions.

Once the onions have caramelized, add the Balsamic vinegar and bring to a boil. Reduce the vinegar for a minute or two and then add the beef stock. Bring back to a boil, lower the heat and reduce until the liquid is absorbed. Transfer the onions to a bowl and let cool completely. You may chill the onions at this point if using later.

When the onions are cooled, add the sour cream, a good amount of pepper, and the chives. Gently fold in the sour cream into the onions. Taste for seasoning, adding more sea salt, pepper, and chives if desired. Chill the dip until ready to serve.

Variations

You may use other herbs to add different flavors to the dip,such as thyme, oregano, tarragon, anything you like. If using fresh herbs, add with the chives. If using dried herbs, add with the beef stock.

You may like this dip with garlic. Add towards the end of caramelizing the onions.

Other flavors you might like to add are minced fresh ginger, scallions, or sauteed leeks or shallots.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

comments powered by Disqus